Gluten Free Tofu Wraps Recipe in Association with Somey's Kitchen

I've grown up eating millet and rice rotis for breakfast and dinner, never really had any clue all the dishes I enjoyed eating as a kid was gluten free. My travel career challenged me with so many clients with gluten allergy many of them are from abroad and few locals, I really did not have many options to pick and choose or even suggest them a product they could purchase and use, the gluten free ready to cook product market is less in India compared to west, The few millet dishes are prepared only at home or handful of local restaurants, options for gluten free diet is alien to many of us. I personally felt Somey's kitchen is bridging the gap and introducing all new range of gluten free options for local consumers.

Recently my family doctor also opened up on this subject and has advised us to switch to healthier gluten free diets which helps reduce blood sugar levels and also helps build stamina. Slowly but surely the trend for gluten free diet is picking up, time was right when my PR contacted me to test Somey's kitchen products. We liked the products since we are used to millet taste and texture both the poori and chapati was perfect for us. Suggestion for first time taste testers, a spicy pickle or chutney is a must along with roti; it takes time to adjust to the texture.

I have also posted three different variations of paratha using somey's whole wheat chapati please click here for the recipes...

Recipe demo and review video. Subscribe to me on Youtube English and Tamil Channels for regular updates 😀

About Somey’s Kitchen: 

Somey’s Kitchen was a dream started in London, U.K., taking ahead a family tradition of home cooking by Mrs. Somey Samuel so 50% of the profits from this company can be used to sown into transforming lives in India and around the world. Sandy Samuel Jerome, daughter of Mrs. Somey, and Joel Jerome, her son-in- law, first got the idea for incorporating the company when they saw a phenomenal response to the range of non-veg and seafood pickled masalas made by Sandy’s mother (Mrs Somey Samuel). 

Somey’s Kitchen aims to be one of the leading company’s globally in bringing niche and specialty food and be a pioneer in launching new products that does not exist in the market. The company also aims to create a successful business on the intersection between four pillars – Great Tasting Food, Value for Money, Healthy Living and Transforming Lives of Less Fortunate.

Price Points and availability: Prawn Pickled Masala is INR 250 Chicken and Fish is INR 240. Whole wheat and gluten free rotis are between 115/- to 130/- per pack.

Gluten Free Poori 115/- Per Packet

Gluten Free Chapati 130/- Per Packet

Log on to : http://www.someyskitchen.com/ 

For purchase available at Big Basket, Nature’s Basket, Star Bazaar and Big Bazaar (Gen Next Stores) across Mumbai, Pune and Bangalore...

Somey's Breads come in a vacuum sealed pack. Once opened it has to be consumed with in two days. Every layer of semi-cooked chapati or poori is neatly packed with plastic sheets.

Gluten Free Poori Served with Aloo Curry and Mint Coconut Chutney...

Gluten Free Tofu Wraps

We can alter this tofu wraps according to our preference by adding corn, shredded chicken, sausages or cauliflower depends on what ever you have on hand and ready to use in a wrap. 

Ingredients:

200 Grams Tofu or Paneer

2 Deseeded and Sliced Tomatoes

3 Bell Peppers Deseeded and Sliced

3 Onion Peeled and Sliced

1 Tbsp Chilly Powder

1 Tbsp Curry Powder

1 Tbsp Garam Masala

1 Bunch Lettuce Leaves

1 Pack Gluten Free Rotis

Oil as required

Salt as per taste...

Ingredients For Honey Chilly Mayo Sauce:
1 Tbsp Mayo
1 Tbsp Honey
1 Tbsp Chilly Tomato Ketchup
1 Tsp Paprika

Method:

Chop tofu into bite size cubes. Heat a pan on medium flame, add 3 tbsp oil.

Once the oil reaches temperature add the tofu along with 1/2 tsp chilly powder, garam masala and curry powder toss to coat, sprinkle salt and add a splash of water allow the masalas and tofu to cook.

Cover and cook the tofu until moisture evaporates toss to coat once and reserve on a plate.

Using the same pan heat 1 tbsp oil add the bell pepper, onions, and other half of the masalas chilly powder, curry powder and garam masala along with salt toss to coat.

Add water stir and cover. Cook the veggies on medium flame until excess moisture evaporates completely, reserve the cooked veggies on a plate.

Combine mayo, honey , ketchup and paprika togeather reserve....use this sauce for all your wraps its a versatile sauce.

Heat a tawa on medium flame fry the roti for a minute on each side we can use butter or oil to fry the roti.

Start Preparing the Wraps:
In a plate place the roti, arrange the lettuce leaves, start layering with tomatoes, followed by the capsicum masala, tofu pieces and finally drizzle the honey chilly sauce and serve. These crunchy and healthy wrap pair perfectly with ice tea or lemon soda...Enjoy😀

Poolside Lunch @The Bengaluru Brasserie, Hyatt Centric MG-Road

Lunch meet at The Bengaluru Brasserie was relaxed accompanied by crystal-blue poolside, open and breezy ambience, casual yet infused with just a touch of elegance. I must thank newly relaunched Hyatt centric for the invite. 

The Bengaluru Brasserie is an all occasion brasserie (bar and restaurant), that serves modern global cuisine inspired by native ingredients in a relaxed and casual atmosphere. The extensive menu features healthy vegetarian and nonvegetarian meals. 

Dishes I really enjoyed were fresh and crunchy duck salad, coconut chicken spring rolls, grilled seabass, smoked lamb chops and ragi (millet) duck dosa all these meals are must try. Service was good, soft spoken friendly staff. 

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Ambience

Menu

Dishes I got to taste...

Mocktails: Citrus Cooler (Orange, Lime, Lemonade)

Small Bites: Pepper Fry Pork Spiked with Curry Leaves and Onions

Fatty chunks of pork belly tossed with freshly pounded masala, just the way I like it peppery, juicy and spicy.

Small Bites: Chicken and Coconut spring Rolls with Dried Chilly Sauce

Thai curry style chicken wrapped in spring roll sheets and fried to perfection served with a spicy chilly dipping sauce.

Lean on: Poached Prawn, Green mango, tomato and Chilli Lime Dressing

Fresh and crunch salad with prawns and micro greens we can ask for a spicy or mildly spiced dressing as per choice.

Lean on: Pulled Duck, Grapefruit, Beansprouts and Cashewnuts

Pulled duck salad was my favorite it had all the ingredients fresh and crunchy greens, cashews, grape fruit and a tangy soy chilli dressing.

Mocktails: Greens to Go Lean (Green Tea, Mint, Green Apple, Honey)

Asian Affairs: Tossed Prawn Wonton, Sesame, Chilli and Spring Onions

I liked the sauce topped on the wonton, filling was slightly bland its a perfect starter for cocktails...

Small Bites: Boiled Water Chestnut and Garlic Chives Dumplings

All of us enjoyed the water chestnut dumplings and had second serving it literally melted in my mouth every bite no need to chew, there was a slight crunch from the water chestnut.

Burgers and Wraps: Hand Pulled Pork Pao, Kimchi Slaw and Bourbon BBQ Sauce

The fresh kimchi and bourbon sauce with pulled pork was another dish recommended and served by Chef Ashwini. I personally like pork in any form but this was my first time trying it with kimchi and bbq sauce somehow three different cuisines matched it was prefect really comforting. 

Country Side: Ragi Dosa, Duck and Tomato chutney.

I have not tasted ragi dosa in this form before this was again a surprise for me. Perfectly prepared ragi dosa with loads of ghee centered with duck and served with sambar and tomato chutney was ultimate. Fusion of different cuisines well balanced flavors and textures superb combination. Must try when at hyatt.  

Native Inspired Ingredients: Grilled Fish, Karnataka Avocado, Caper Berries, Cherry Tomatoes

Melt in your mouth seabass with creamy avocado, cherry tomatoes and microgreens is a classic all time favorite. I loved the presentation.

Country Side: Smoked Masala Lamb Chops, Chilli and Mace, Tamarind Curd

Highly recommend the lamb chops it was one of the best tandoori grilled chops I have tasted in a while.

Country Side: Chicken Donne Biryani, Karnataka Rice, Tomato, Onions, Southern Spices.

Desserts

Rasmalai Cheese Cake 

White Chocolate Cardamom Cake 

Mango Tiramisu with Coconut Granola

Desserts were amazing. We enjoyed all the dishes served to us. My picks from the tasting was coconut chicken spring rolls, lamb chops, ragi duck dosa and white chocolate cardamom cake. i was unable to rate the drink menu since I had to head out for work...mocktails tasted were good. Meal for two would cost 2000+.

Chow Chow Bhath Recipe (Kharabhath and Kesari)

Chow Chow in southindian dialect means combination or mixture. Spicy and flavorful upma or kharabath paired and served with a sweet kesari is referred as chow chow bhath in Karnataka and Bangalore. 

One can find this chow chow bhath sold at darshinis / Sagar style hotels (quick serving eatery) across bangalore. My favorite places to order this dish in bangalore are Brahmins cafe, By 2 Coffee, CTR or Shri Sagar, Veena Stores, Vidyarthi Bhavan, Uphar Dharshini, Anand Bhavan (A2B) and Shanthi Sagar. 

This breakfast combo is a comfort food for many early morning travelers, office goers and college students. Every Bengalurean based family has a tradition to prepare this combo atleast once in a week or for Sunday brunch.

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Pic: Chow Chow Bhath tasted at vidyarthi bhavan on my Basavangudi breakfast trail series.

Ingredients for Upma:

2 Coffee Tumblers or 1 Cup Measure Measure Semolina (Upma Rawa)

2 Medium Size Onions

2 Medium Size Tomatoes 

4 to 5 Green Chilies (Depending on heat level)

3 Sprigs Curry Leaves

5 Sprigs Coriander Leaves 

1/4 Tsp Asafoetida

1 Tsp Mustard Seeds

1 Tsp Split Black Gram Dhal

Salt, Oil and Ghee as required.

Lime Juice and Coriander for garnish...

Ingredients for Pineapple Kesari:

1 Cup Sooji/ Semolina

2 Cups Sugar

250 Grams Fresh Pineapple Slices

1/4 Cup Oil

8 Tbsp Ghee

1 Tbsp Cardamom Powder

1/4 Tsp Pineapple Flavor

5 Drops Yellow Food Color

A Pinch of Salt...

Method to prepare kharabath:

Heat a wok on medium flame allow to reach temperature. once wok or pan reaches temperature place on low flame, add the measured semolina, stir constantly until the semolina starts to get aromatic and turn light pink in color.

For beginners best practice is to dry roast semolina in small batches. If the semolina is dry roasted well lumps will not form easily in the upma. We can allow the semolina to cool in room temperature and store in a airtight container until use.

Bring 8 cups of water to rapid boil, we will divide this warm water and use for both recipes.

Heat the same pan or wok on medium flame add 4 tbsp oil allow to reach until smoking point. Place on low to medium flame add the mustard and split black gram dhal, allow the mustard to splutter and dhal to turn brown in color. 

Once the mustard stops spluttering, add finely chopped onion, tomatoes, asafoetida, slit chillies, curry leaves, and finely chopped coriander fry all the ingredients until onions turn transparent.

To cook the onions faster add 1 tsp salt and fry until the onions and tomatoes have softened and cooked well.

For every 1 cup measure semolina add 2 cup measure warm water. Add the dry roasted rawa or semolina to the onion masala and fry for a minute. Add 2 tbsp ghee and warm water stir constantly and making sure there are no lumps. Check for salt and add if needed, cover and cook the upma on medium flame.

Once the semolina has observed  majority of the moisture remove from flame and reserve in a hot pack.

Method to prepare Kesari Baath:
Heat a wok with one tbsp ghee, add 1 cup semolina, constantly keep stirring and roast until semolina turns light pink in color remove from flame reserve on a plate  until use. Boil 3 cups water reserve.

Heat a fry pan on low flame with 2 tbsp ghee. Once the ghee melts and reaches temperature add dried fruits cashews and raisins fry on medium flame.

Fry the dry fruits till light golden reserve on a plate. Using the same pan heat another 2tbsp oil or ghee add the cubed pineapple and 2tbsp of sugar fry until the sugar caramalizes and coats the pineapple the fruit should not burn at the same time it should have semi cooked reserve on a plate.

Heat a wok with 4 tbsp ghee and oil allow to reach temperature. Add the fried semolina to the ghee and oil fry for a minute. Add warm water stir well and cook the semolina until water is absorbed.

Add sugar and stir until sugar melts. Add fried and reserved dried fruits, semi cooked pineapple, cardamom powder, yellow food color stir, pinch of salt and combine all ingredients.

Cover and cook the kesari until semolina has observed majority of moisture. Once the ghee surfaces to the sides kesari it is done remove from flame.

We use a small cup to mould the upma and kesari and serve both the dishes together along with Chutney and enjoy eating it as hot as possible 😊